“Simple, Perfect Chili” p.82
This Chili recipe is perfect. For years I have been making chili the way my family has always made it – filled with a variety of beans, corn, and whatever else we feel like throwing in the pot. Ree Drummond’s recipe brings Chili back to its roots. Her basic recipe does not call for a lot of ingredients, so not only is this dish delicious, it’s also economical. I made her basic recipe but there were a few things I had to alter. The biggest change I made was using ground turkey instead of ground beef. I know true chili lovers are rolling their eyes right now but I didn’t have a choice! The butcher was completely sold out of ground beef and offered me ground turkey instead – boy was that a good move! Ground turkey worked so well in this recipe and was incredibly tasty. The few other changes that I made were as follows (though many were suggested by Ree in the book): I added sautéed onions, a half of a can of diced tomatoes, Tabasco and one can of pinto beans.
Everything about this recipe was simple and straight forward. The hardest part was waiting for the chili to simmer for one hour. Murph read a magazine to occupy his time.
After one hour of simmering, I was supposed to add the masa mixture to the pot (to thicken the chili and to add more flavor). I could not find masa (and to be honest, I’m still a little unsure as to what it is) so instead I used a little bit of corn starch mixed with water to thicken the meal. After another 10 minutes of simmering, I topped the bowls with a little cheese and sour cream, and sliced a few pieces of baguette. My husband and I sat down to eat. After our first mouthful we both agreed . . . this is our new go-to recipe for chili!
Not only is the chili recipe great, but this book definitely has a bunch of other recipes that I would like to try including Chicken Pot Pie, Scones, and Pancakes.